Baked pastas are always great as part of a lunch buffet. This one is both vegetarian AND gluten free. I wanted to come up with a way to use brown rice pasta that tasted as good as regular pasta.
You can use spinach or chard or kale. I love to buy bags that have all three mixed. I always have them in stock, which makes this recipe perfect for when I need to clean out my fridge.
Because this is made in a springform pan, it looks impressive when served. You can use your imagination and tweak this to your taste. You can switch out the fontina for cheddar and the Parmesan cheese for gruyere. You can add more vegetables like diced red pepper or hot peppers if you want to spice it up. It’s also great as a main course dish served with just a salad.
This can be made and baked one day before. Store covered at room temperature, overnight. Store leftovers in the refrigerator for 2 days, if they last that long. —At Home with Friends
1 1/2 cups
gloves garlic, crushed
sun dried tomatoes, rehydrated in warm water and diced
5-oz. bags chard, spinach, kale or combo, roughly chopped
fontina cheese, rind discarded and cut into 1/4-inch cubes
Butter a 9-inch springform pan or line inside of pan with reusable parchment. Wrap outside with foil, to catch any possible leaks.
Cook onion, garlic and rehydrated diced sun dried tomatoes in large saute pan with olive oil. Add red pepper flakes (optional), and salt and pepper.
Add roughly chopped greens and toss to evenly distribute onion mixture and greens are slightly wilted. Set aside in large bowl.
Cook pasta according to package directions just until al dente. Drain in a colander. Toss with greens and add Parmesan cheese and fontina cheese. Mix until well combined. Add Kalmata olives and chopped scallions.
In a blender, combine eggs, heavy cream and mascapone cheese. Blend well. Pour mixture into bowl with pasta and greens. Mix well.
Pour into prepared springform pan. Bake until set, approximately 50 minutes. After 25 minutes, check pan: If pasta is getting too brown, loosely cover with foil.
Cool in springform pan on a rack at least 10 minutes. Remove sides of pan and serve torte hot or room temperature.